Chocolate Acma 100 g (Raw Frozen)
Melting fillings create a problem that has to be managed in baking. Chocolate becomes fluid at a lower temperature than cheese; placed directly in the middle of the dough it liquefies in the oven, escapes at the weakest point and burns on the tray, spoiling both the product and the tray.
A layered dough limits that flow. Instead of gathering in a single pocket, the filling is placed between the layers; as it melts it finds room to spread but no single channel to escape through. The result is a product that shows melted chocolate when cut yet leaves nothing on the tray.
Shelf life and storage conditions
- Shelf Life
- 180 days
- Storage Conditions
- Store at -18 °C. Once thawed, do not refreeze.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- Chocolate becomes fluid at a lower temperature than cheese and needs its flow controlled.
- The filling is placed between the layers rather than gathered in a single pocket.
- Melting chocolate finds room to spread but no single channel to escape through.
- It shows melted chocolate when cut and leaves nothing on the tray.
Where To Use It
- Bakery and café displays
- Breakfast tables and hotel buffets
- School and institutional canteens
- With tea and coffee
- Catering and meeting service
- Household use
Wholesale Ordering & Storage
With melting fillings, tray cleaning and baking paper are cost lines; products that do not overflow remove that burden. Store at -18 °C. Once thawed, do not refreeze. Shelf life: 180 days.
Frequently Asked Questions
Does the chocolate run out in the oven?
No. Placed between the layers, it finds room to spread as it melts but no single channel to escape through.
Is baking paper needed?
It is not required, since there is no overflow and no tray-cleaning or paper cost.
What does the inside look like when cut?
Melted chocolate shows between the layers; the filling is not a single lump.
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